this post was submitted on 20 Oct 2024
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...so i grew up with what we called five-way in northern kentucky, and no, it's not cincinnati chili...
...it's all layered up on a large plate in that order, bottom-to-top so the cheese melts nicely, cut into a grid pattern with a fork and knife, and then mixed together: i don't cook it often since moving out on my own thirty-five years ago but it so hits the spot when i do...
So poor mans bolognese. I remember reading when you heat up ketchup it denatures (probably not the right word but opposite of caramelize) and loses its sweetness and becomes pasta sauce.
...it definitely changes when used to top meatloaf...
I use ketchup instead of tomato paste quite often and fortunately it never really tastes like ketchup. Maybe that's why.
That sounds pretty good
That makes sense. It isn't really super different from a Cincinnati style five way.